You’ll be hard-pressed to find a recipe that is tastier and easier than this one. This creamy sun-dried tomato pesto pasta is topped with juicy balsamic New York strip steak and is jam-packed with delicious flavor. Pair with a side of bread or a glass of wine to experience a classy and simple meal.
Ingredients
1 Braveheart New York Strip Steak
12 oz angel hair pasta
8oz jar sun-dried tomatoes
4 garlic cloves
Salt and freshly ground black pepper
1 cup packed fresh basil leaves
1/2 cup freshly grated Parmesan
3 tbsp italian seasoning
2 tbsp dijon mustard
½ cup balsamic vinegar
1 cup olive oil
Directions
Add balsamic vinegar, olive oil, salt, pepper, italian seasoning, and dijon mustard to a bowl and mix well.
Add steak to mixture and toss, making sure steak is fully coated and submerged in marinade. Let marinade for 3-8hours in the fridge.
Preheat the grill to medium-high heat and cook steak to desired doneness. Let rest for 5-10 minutes and then thinly slice.
Cook the pasta in a large pot until tender.
Drain, reserving 1 cup of pasta water.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped.
Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss, adding reserved pasta water if too thick. Top with seared steak and serve immediately.
Looking for more recipe inspiration? Try Braveheart Steak Tartare
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